Table at Bricco Menu

6 COURSE TASTING MENU

February 2015 Menus

February 6th & 7th

February 20th – Closed for Private Event February 21st

February 27th & February 28th

Friday February 6, 2015
&
Saturday February 7, 2015

Roasted pepper bean puree with crisp cracker bread, olive oil and chili flake
Lolla rossa with smoked beets, warm pistachio crusted goat cheese, pistachio vinaigrette
Lobster ravioli with baby onion, spinach and paprika cream
Cast iron salmon with fennel, cabbage and tomato broth
Steak Diane with local mushrooms, tourne potatoes and brandy mustard sauce
Bittersweet ganache with raspberry Bavarian and chocolate crisp

 

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $45 per person 3oz pour – 5 wines.

* If you have dietary restrictions or allergies call ahead so we can accommodate you.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may
increase your risk of food borne illness.

Friday February 20, 2015
Closed for Private Event February 21, 2015

Tuna carpaccio smoked Himalayan sea salt, arugula, caper berry aioli
Lemon scented pappardelle with brown butter and torched ricotta
Foie Gras torchon with apple jam and candied mustard
Halibut with candied bacon and maitake mushroom
Certified Angus Beef striploin with winter vegetable pave and potato foam
Warm Beignets with vanilla bean sauce

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $45 per person 3oz pour – 5 wines.

* If you have dietary restrictions or allergies call ahead so we can accommodate you.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may
increase your risk of food borne illness.

Friday February 27, 2015
Saturday February 28, 2015

Steak tartare with pickled red onion and fried caper
Warm smoked pheasant galantine with thyme, pistachio, fatback, Kennett Square mushrooms, pheasant glace
and potato gaufrette
Seared Skuna Bay salmon with haricot vert, bacon lardons, caramelized onion and pinot reduction
Rosemary rubbed tenderloin of veal with celeriac mascarpone puree, fennel pollen and roasted heirloom
cauliflower
Manchego, Calkins Creamery Noble Road, French Raclette garnished with crostini, membrillo and fig cake
Sesame milk chocolate mousse, red wine caramel, sesame praline

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $45 per person 3oz pour – 5 wines.

* If you have dietary restrictions or allergies call ahead so we can accommodate you.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may
increase your risk of food borne illness.